| | Fresh Fruit Kuchen
3/4 cup of unsifted all-purpose flour
2 tablespoons of sugar
1/2 teaspoon of salt
1 package of active dry yeast
1/2 cup of milk
1/4 cup of water
1/4 cup plus 2 tablespoons of margarine
1 egg at room temperature
1/4 cup of unsifted all-purpose flour
1 to 1 1/2 cups of unsifted all-purpose flour
4 cups of sliced fresh apples, pears, nectarines, peaches, or plums
2/3 cup of sugar
1 1/2 teaspoons of ground cinnamon
2 tablespoons of margarine
In a large bowl, thoroughly mix 3/4 cup of flour, 2 tablespoons sugar, salt, and un-dissolved active yeast. Combine milk, water, and 1/4 cup margarine in a saucepan. Heat over low heat until liquids are very warm (120 -130 degrees).
Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixture, scraping bowl occasionally. Add egg and 1/4 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Stir batter down. Turn into any 2 of the following greased pans: 9-inch square, 9-inch round, 2 -quart shallow baking dish, 12 inch pizza pan, or 9-inch ovenproof skillet. Use lightly floured fingers to spread batter to edge of pans. Arrange fruit slices evenly over batter. Combine 2/3 cup sugar, cinnamon, and 2 tablespoons margarine; mix until crumbly. Sprinkle over fruit. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Just before rising time is up, preheat oven to 375ºF. Bake about 25 to 30 minutes until done. Makes 2 cakes. |
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